Here are some recipes for you to enjoy these comfort-food months. Recipes courtesy of Judy Doherty, executive editor of Communicating Food for Health, and Susan Krumm, of the Douglas County Extension Office.

Pasta Primavera

3 cups dry penne pasta or any small shaped pasta

1/2 teaspoon minced garlic

1 cup nonfat chicken broth

3 cups assorted fresh or frozen vegetables

1 15-ounce can Italian recipe stewed tomatoes, diced

1 tablespoon chopped fresh basil or 1/2 tablespoon dried basil

4 tablespoons parmesan cheese

Cook pasta according to package directions. Drain in colander and set aside until ready to use. Spray a large, nonstick skillet with vegetable oil cooking spray and heat to medium high. Add garlic and saute until nutty brown; add the broth, vegetables and tomatoes; bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes. Toss sauce with cooked pasta and fresh basil. Serve each portion with 1 tablespoon Parmesan cheese sprinkled over the top. Makes 4 servings.

Nutrition information: 330 calories, 2.5 grams total fat, 5 mgs cholesterol, and 380 mgs sodium.

Garden Wrap

1 cup cooked brown rice

1 cup each (chopped): tomato, zucchini, yellow squash, bell pepper

1/2 teaspoon each: garlic powder, dried oregano, lime juice

2 tablespoons balsamic vinegar

Dash hot pepper sauce

4 8-inch, fat-free tortillas, warmed

Preheat broiler. Spread the vegetables out on a cookie tray and broil for 5 to 12 minutes until they are browned. Combine veggies with rice, seasonings, vinegar and pepper sauce. Spoon 1 cup of the filling down the center of each tortilla and roll up. Makes 4 servings.

Nutrition information: 180 calories, 1 gram total fat, 0 mgs cholesterol, and 190 mgs sodium.

Zesty Shrimp and Pasta

1 pound large shrimp, deveined

3/4 cup prepared fat-free Italian salad dressing packet

2 cups mushrooms, sliced

1 small onion, thinly sliced

1 can (14-oz.) artichoke hearts, drained and halved

1 tablespoon chopped fresh parsley

9 ounces whole-wheat pasta, cooked

1/4 cup grated Parmesan cheese

Cook shrimp with 1/2 cup of salad dressing in large skillet on medium-high heat for 2 minutes. Add vegetables and parsley. Continue cooking until shrimp are cooked through and vegetables are tender, stirring frequently. Toss with pasta and remaining salad dressing. Sprinkle with cheese and serve. Makes 6 servings.

Nutrition information: 280 calories, 11 g protein, 30 g carbohydrate, 4.7 g fiber, 6 g fat, 155 mg cholesterol and 790 mg sodium.